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Food Science and Technology Research

IF0.9
论文数18
被引数
期刊论文 18
发表时间
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Production of size-reduced sodium chloride crystalline particles using seed crystals generated by Taylor-Couette vortex利用泰勒-库埃特涡流生成的晶种生产尺寸减小的氯化钠结晶颗粒
deleteFood Science and Technology Research
IF0.9
delete2026-01-01
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PREAI
deleteArada, Ryo H.; Mari, Shuntaro A.; T Akiyama, Hiroshi
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Immunostimulatory activity of blackcurrant polysaccharide hydrolysate in mouse macrophage-like RAW264.7 cells黑加仑多糖水解物的免疫刺激活性在鼠巨噬细胞样RAW264.7细胞中的研究
deleteFood Science and Technology Research
IF0.9
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PREAI
deleteMaeda, Hayato; Hayashi, Misaki; Konishi, Teruko; Matsukawa, Nanaka; Tahara, Momoka; Daimon, Riku; Takata, Ryoji; Kato, Yoji
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Molecular network analysis of food materials: workflow and applications食品材料的分子网络分析：工作流程与应用
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IF0.9
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PREAI
deleteMiyata, Ryo; Kumazawa, Shigenori
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Effects of batch-type and inline-type Aqua-gas® treatment on the viable bacterial count of agricultural materials and maintenance of their components批式和在线式Aqua-gas®处理对农业材料中活菌数的影响及其成分的维持
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IF0.9
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PREAI
deleteOgawa, Tetsuro; Tosa, Noriteru; Kobayashi, Kozue; Tabata, Hiromasa; Naito, Kazuma; Ohta, Yukari; Watanabe, Shinobu; Sotome, Itaru; Isobe, Seiichiro
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Food texture estimation of gel-type foods by using a vision-based tactile sensor基于视觉触觉传感器的凝胶型食品质构估计
deleteFood Science and Technology Research
IF0.9
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deleteIshihara, Sayaka; Ikegami, Akira; Nakauma, Makoto; Funami, Takahiro; Shibata, Akihide; Higashi, Kazuki; Higashimori, Mitsuru
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Enhancement of functional ingredients in fermented Moringa oleifera seeds using Rhizopus species (Moringa tempe) by additional anaerobic treatment通过额外厌氧处理，利用毛霉属菌种（木豆）提高发酵辣木籽中的功能性成分
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IF0.9
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PREAI
deleteAoki, Hideyuki; Akatsuka-Mori, Tomoko N.; Ueno, Yoshie; Nabeshima, Yuka; Oyama, Hiroshi
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Salmon nasal cartilage-derived proteoglycan complexes influence the gut microbiota and bacterial metabolites in mice鲑鱼鼻软骨衍生的蛋白聚糖复合物影响小鼠肠道微生物群和细菌代谢物
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IF0.9
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deleteOgawa, Taiki; Sonoda, Shunsuke; Iritani, Hayata; Wada, Tatsuya; Murakami, Yuki; Hosomi, Ryota; Fukunaga, Kenji
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Effect of shio-koji on proteolysis of bovine protein and beef tenderization盐麹对牛蛋白质水解和牛肉嫩化的影响
deleteFood Science and Technology Research
IF0.9
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deleteMiyaguchi, Yuji; Komaki, Mirai; Ogawa, Masumi; Yamamoto, Eisaku
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Effect of pork back fat on the elution of inorganic elements from sausage-like cased samples prepared from wild boar minced lean meat during boiling猪肉背膘对野猪肉绞肉制成的香肠状封装样品在煮沸过程中无机元素溶出效应的影响
deleteFood Science and Technology Research
IF0.9
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deleteHindoh, Kumiko S.; Achinohe, Mayumi H.; Ujimoto, Ryusuke F.; Iura, Takayuki M.; Hiku, Kazuhiro C.; Oshida, Mitsuru Y.
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Making paste and powder of unripe unshu mandarin whole orange by micro wet milling and spray drying利用微湿磨和喷雾干燥制备未熟温州蜜柑全果的浆料和粉末
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IF0.9
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deleteShida, Kyohei, I; Itamura, Yutaka K.; Okawa, Mito K.
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Fatty acid composition and bioactive components of virgin Camellia oleifera oil of fourteen cultivars from representative production regions in China十四个来自中国代表性产区的油茶籽品种的脂肪酸组成和生物活性成分
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deleteMa, Jingbo; Zhang, Qiao; Huang, Shiping; Yao, Bo; Hu, Juanjuan; He, Yanfei; Chen, Cunwu; Sun, Chuanbo
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Memory-enhancing food-derived peptides: action and transportability增强记忆的食物源性肽：作用与转运能力
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IF0.9
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deleteCheng, Lihong; Matsui, Toshiro
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Impact of steamed rice moisture content on solid-state saccharification, fermentation, and flavor profile of rice-flavor baijiu蒸煮米饭水分含量对固态糖化、发酵以及稻香型白酒风味特征的影响
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IF0.9
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deleteNoda, Suzuka; Naribayashi, Moka; Yoshizaki, Yumiko; Zhe, Zhao; Yin, Xuan; Han, Xing-Lin; Nishitani, Atsushi; Futagami, Taiki; Tamaki, Hisanori; Takamine, Kazunori
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Effects of oral menthol intake on peripheral thermoregulation and thermal sensation during cold-water hand immersion in young women口服薄荷醇摄入对年轻女性冷水手部浸没过程中外周体温调节和热感觉的影响
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IF0.9
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deleteOri, Noriyuki M.; Akamura, Eri N.; Anazawa, Yuka K.; Mawaka, Yoko, I
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Evaluation of the state of water at different aging stages of filtered soy sauce by a new method using infrared/far-infrared spectra in the 4 000-100 cm-1 region通过使用4 000-100 cm⁻¹区域红外/远红外光谱的新方法，对过滤酱油在不同老化阶段的水状态进行评估
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IF0.9
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deleteIshikawa, Daitaro; Mochizuki, Kaede; Jiamin, Yang; Esaka, Atsushi; Egawa, Isao; Fujii, Tomoyuki
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Proposed approach for determining minimal pasteurization conditions for refrigerated processed foods by combined challenge tests and probabilistic analysis通过结合挑战测试和概率分析确定冷藏加工食品最小巴氏杀菌条件的方法
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deleteKobayashi, Tetsuya; Koyama, Kento; Tsutsumi, Ryuichi; Yamaki, Shogo; Yamazaki, Koji
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Antimicrobial effects of grated radish and radish sprout extract against microorganisms derived from lightly pickled vegetables and various food-spoilage yeasts轻腌蔬菜和多种食品腐败酵母来源微生物对擦碎萝卜和萝卜芽提取物的抗菌效果
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IF0.9
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deleteMizunuma, Shinobu; Nakayama, Motokazu; Honjoh, Ken-ichi; Miyamoto, Takahisa
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Kinetic modeling of alkali spreading degree of brown rice flour碱液渗透度对糙米粉的动力学建模
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IF0.9
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deleteTsutsui, Tatsuya; Saito, Takahiro; Sato, Naruhide; Tamura, Masatsugu
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